ROASTED CARROTS WITH CRANBERRIES AND PISTACHIOS
RECIPE TYPE
Holiday, Appetizers
SERVES
SERVES6 to 8
Prep: 10 min
Cook: 30 min
Ingredients
3lb carrots, scrubbed and peeled, if preferred
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
2 tbsp Longo’s Maple Syrup
1/2 tsp each salt and pepper
1/4 cup pistachios, shelled
2 tbsp Longo’s Dried Cranberries
2 tbsp chopped fresh parsley
Directions
Half carrots lengthwise, leaving thinner carrots whole. To; toss with oil, maple syrup, salt and pepper. Spread vegetables on baking sheet lined with parchment paper. Roast in preheated 400°F oven, stirring occasionally, for 30 minutes or until golden and tender.
Meanwhile, chop pistachios and cranberries roughly; toss with parsley. Transfer carrots to serving platter or bowl and garnish with cranberry-pistachio mixture.
Tip: Replace some of the carrots with parsnips.
Cut carrots into equal size thickness for even cooking. If carrots are very thick, slice at 1-inch intervals on the bias, into equal-sized chunks.
NUTRITIONAL INFORMATION
Protein 2g | Fibre 5g |
Fat 6g | Sugar 13g |
Carbs 22g | Sodium 260mg |
